Roasted Clementine Bruschetta for IHCC

I hope everyone had a merry and bright holiday!   I had vowed to keep up every week with I Heart Cooking Clubs‘ Ruth Reichl extravaganza but I missed last week.  🙁   It’s been a bit busy here at EE so I almost sat this one out, too.  In fact, I had deleted my reminder post.   With it being Potluck Week, though, it was easy to join up at the last minute.

This morning, The Hubs reminded me that the Orange Bowl was on and what snacks would we be having during the game.   He decided on sandwiches and dip, but I wanted to start with an appetizer.   I googled “Ruth Reichl appetizer” and guess what popped up?  A most appropriate dish to start our Orange Bowl celebration!

Roasted Clementines!


Of course as with a lot of Ruth’s recipes on her blog, there really isn’t a recipe.   So, I decided to turn this into a full blown elegant appetizer and write it all down for you with my additions.  Here you go!


Roasted Clementine Bruschetta

Ruth (with a bit of suggestions from Debra)

What an interesting sweet/savory appetizer (especially for Orange Bowl viewing).  


  • 3-4 clementines
  • 2 T. olive oil
  • 1/8 t. cayenne pepper
  • 1 t. balsamic vinegar
  • 1/2 t. fresh rosemary, chopped
  • more fresh rosemary to garnish
  • 1 sourdough baguette, sliced thin and toasted
  • 4 oz. honey flavored goat cheese


  1. Peel the clementines, removing as much of the pith and white string as possible.
  2. In a heavy cast iron skillet, heat the olive oil.   Add the clementines, “crank” up the heat and roast on the stove top until lightly charred.
  3. At the end of your roast, toss in the cayenne, vinegar and rosemary.  Toss to coat.
  4. Let set aside until they are room temperature. Before serving, toast the baguette slices, add a smear of goat cheese, and top with a roasted clementine or two. Garnish with rosemary leaves.

Yield: 4-6

This appetizer  is really interesting and I say that in a good way.  The clementines become just a tad bit bitter during the pan roasting.   The sweetness of the balsamic vinegar offsets the bitterness and the goat cheese adds the right amount of creamy sweetness.  The cayenne adds just a bit of kick.  I like the rosemary and might do a bit more next time.  Sherry vinegar might be nice with this, too.  All in all, I would definitely make this again.    It would make a great Christmas Eve app next year.

So, we are rounding out this Orange Bowl spread with some spicy pretzel bites, some Superbowl Sandwiches, a new queso dip (that might be post-worthy), and some Old Fashions with Cara Cara oranges!   (Might have to post that, too.)

Go Sooners!

Even though I’m an OSU alum, I will root for this other university tonight.    🙂

20 comments to Roasted Clementine Bruschetta for IHCC

  • Mae

    That is a really appealing recipe — clementines and cheese sound like a great combination.

    Coincidence: I made a recipe with roasted clementines for dinner tonight. It was the Ottolenghi recipe from his book “Jerusalem” which combines chicken, three fennel flavors (Pernod, fennel seeds, and fennel bulbs), and clementines with other spices. This time I left out the fennel bulbs, but the clementines were really good. And I served it with red cabbage dressed with sherry vinegar — another ingredient you mentioned!

    Have a happy New Year!

    best… mae at

  • I have never thought of roasting clementine! Now I wonder why…these bruschettea look so delicious, Deb.

  • Pam

    This is unique and it sounds great, Debra! I have a few of Reichl’s cookbooks and will look for this one. I would’ve never considered roasting clementines. Happy New Year!

    • It’s on her blog. I don’t think she published it in a book, but it would be interesting if you found it as it sounded like a spontaneous creation from her post. 🙂

  • I’ve roasted grapes for bruschetta but not clementines…thanks for the inspiration. It sounds great.

  • I think that sounds delicious! And too bad the Broncos aren’t worth a darn this year – I’m always looking for orange themed recipes. I’ll save this one for next year. 🙂

  • I absolutely love the idea of roasted clementines! I have made bruschetta before but not like this. I will have to give this a try. I might change the cheese out since I don’t like cheese too much. Thanks for the recipe and I hope you have a wonderful year!

  • This is exactly the kind of recipe that appeals to us. I’ve used oranges in savory applications, but not clementines. Probably because we eat them out of hand almost as soon as we bring them home 🙂

    • Thanks, Lydia. I have never really done anything with these except throw them in a salad or like you say, eat them out of hand. Happy New Year!

  • You got me very curious about the taste of roasted clementine. The clementines hold their shape so well, turning the bruschetta into a very good-looking appetizer.

    • Like I said, they were a bit bitter, but the honeyed goat cheese rounded it out nicely. It may be an acquired taste but I enjoyed them. Will make this recipe again.

  • This looks fabulous Eliot! I’ve got a whole crate of Cara Caras and this would be a great lunch or afternoon snack. Would never have thought to use rosemary with citrus.

  • Kim

    Oh my…this is so fun and appealing! I absolutely love any kind of bruschetta or any bits and bobs served on toast and I’m so intrigued! Roasted clementines sound delicious paired with honey goat cheese. Thanks for sharing:)